A Unique and Delicious Salad

I’m getting ready to make this salad tomorrow, and I thought I would share the recipe. Another recipe! I’d be willing to guess that not many people have eaten a salad like this one. When I saw it prepared years ago on TV it did not sound good to me (too much parsley), but I took the host’s word for it and tried it. It’s super good. I adapted it from Amy Thielen’s fabulous recipe and my own changes are included below.

Parsley Salad with Toasted Almonds and Lemon

5 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoons honey
1/2 teaspoon black pepper
1/4 to 1/2 teaspoon kosher salt
1 clove garlic, minced
1/4 cup olive oil
2 cups cold, cooked basmati rice
5 cups roughly chopped Italian parsley, with tender stems
1-1 1/2 cups whole raw almonds, skillet-toasted in 1 teaspoon butter, and roughly chopped
1/2 cup finely diced sweet onion, such as Vidalia
Zest of 1 lemon

Directions

Make the dressing right in the serving bowl: Combine the lemon juice, mustard, honey, pepper, salt and garlic in a large bowl and whisk to combine. Slowly add the olive oil, whisking until emulsified.

Add the parsley to the dressing and toss to combine. Add the rice, toasted almonds, onions and lemon zest, and toss well. As a side dish, this would serve about 6.

If you make it, let me know what you thought. I will make this again and again.

Now, I pray for every single person who’s reading these words today, that the Lord would help you, bless your family, remind you often of His mercy and love for you, bring healing and peace, and draw you closer to His beautiful self.

I’m asking Him to do the same thing for me.